Long rise oat bread

The long soak and ferment oat bread is a fantastic success, the best bread I have made in a long long time. This is what I did:

Long rise oat bread
soak 1 C rolled oats in 1 C water and a splash of whey or lemon juice or yoghurt (this is to neutralise the phytates) overnight.

Next day, dissolve 1 T treacle in 1/2 C milk (I did this in a small saucepan over the stove). Then put the oat mixture, the milk mixture, 3 C flour (I used some white and some fineground wholemeal), 1 t salt and 1/4 dried yeast together in a large bowl. Mix everything together and then cover the bowl with a plate or plastic film and put somewhere warm overnight.

Next day, grease a loaf tin (standard issue NZ small baking loaf tin will be fine) and pour/scrape the mixture in. It will be quite wet. Cover with plastic and leave on the bench for two hours.

Cook for 30-35 minutes at 230 degrees celsius.

The oat bread is adapted from a recipe in Browne, Leach and Titchborne, The New Zealand Bread Book. Next up I am going to adapt their wholemeal baps recipe to a long rise method. Instead of 4 t surebake yeast, I'll be using 1/4 t dried yeast. This next recipe has no milk in it. I was a little unsure about leaving dough with milk in it overnight in the warm, although it has all turned out beautifully.